The Wine and Food Society's Guide to CLASSIC SAUCES AND THEIR PREPARATION

Cleveland: World Publishing Company, 1967. Hardcover. Green boards. Near fine, in good very good dust wrapper. 197 pages. 24 x 17.5 cm. A comprehensive look at the classic French sauces along with sauces from outside France including: Belgium, England, India, Italy, Japan, Mexico, North Africa, Spain, Sweden, and Vietnam. Illustrated throughout. Interior clean and crisp. Boards lightly rubbed at the edges. Dust wrapper rubbed at edges. Covered in protective mylar.